Lecture 4 - capsule formation Flashcards
Tests used in capsule formation
Disintegration
dissolution
weight uniformity
content uniformity
Hard gelatin capsules
what is the shell like
content
manufacture
and closure
Low plasticiser (0.4 : 1 plasticiser to gelatin)
usually dry solids,
shells made then filled separate,
friction-fit
Advantages of hard gelatin capsules
Better bioavailability,
rapid drug release and no need for compaction
easier to formulate than tablets
no taste
Disadvantages of hard gelatin capsules
Slower process,
expense,
not suitable for highly soluble / hygroscopic substances,
maintain shell moisture content (12 – 15%)
What is gelatin produced from
hydrolysed collagen from animal connective tissue, bone gelatin(Type B – alkaline hydrolysis),
skin gelatine (Type A – acid hydrolysis) and sinew.
Types can be combined to achieve best characteristics (A – plasticity + clarity, B – firmness)
What is bloom strength in hard gelatin capsules
cohesive gel strength,
viscosity,
measured using gleometer.
What are the 6 main steps for hard manufacturing capsules
dipping,
spinning,
drying,
stripping,
cutting,
joining
FILL VOLUMES
000 = 1.37
00 = 0.95
0 = 0.67
1 =0.48
2=0.37
3=0.27
4 = 0.20
5 = 0.13
Design of Hard Gelatin Capsule for Powder Fill
Requirements for the optimum design:
stability,
manufacturability,
patient compliance,
stability,
drug content uniformity
Filling blend for hard gelatin capsules
API,
filler,
glidants,
lubricant,
disintegrant,
surfactants
Soft gel capsules
what is the shell like
content
manufacture
and closure
Plasticised shell (0.8 : 1 plasticiser to gelatin)
usually solutions,
single process,
hermetically sealed
SOFT GELATIN CAPSULES
ADVANTAGES
high reproducibility,
content uniformity and bioavailability,
suitable for liquids / volatile drugs
SOFT GELATIN CAPSULES
DISADVANTAGES
limited expertise, equipment,
additional quality control, shell / content interaction
Manufacture process of soft gelatin capsule
Rotary die
Requirements for the Filling Liquid:
SOFT GEL CAPSULES
liquid pH 2.5 – 7.5,
non-aqueous emulsion (no leakage)
Composition of the shell SOFT GELATIN
Gelatin
Plasticizer: glycerin, sorbitol, propylene glycol
Dyes
Opacifiers
Preservatives
Flavours